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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 573 |
Amount/serving
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% Daily Value*
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Amount/serving
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% Daily Value*
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Total Fat 35.4g
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Total Carbohydrate. 40.8g
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31%
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Saturated Fat 11.8g
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Dietary Fiber 3.4g
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9%
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Trans Fat 0g
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Total Sugars 4.9g
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Cholesterol 82.2mg
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Includes 0g Added Sugars
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0%
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Sodium 652.4mg
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43%
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Protein 26.9g
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| - Iron 4.2mg 23% - Vitamin C 9.9mg 11% - Vitamin A - RE 476.6mcg 53% - Fat 35.4g - Calcium 365.8mg 28% - Trans Fatty Acid 0g - Calories 573kcal 96% - Carbohydrates 40.8g 31% - Insoluble Fiber 0.5g - Protein 26.9g 48% - Sodium 652.4mg 43% - Potassium 141.8mg 4% - Soluble Fiber 0.3g | ||||||
| The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||||||
| INGREDIENTS: Port Butt Shoulder ( Pork), Water, Orecchiette Noodles (Durum Wheat Semolina, Vitamins (niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (ferrous Lactate). Contains Wheat. May Contain Soy.), Carrot Whole Peeled, Tomatoes Diced (ine Ripened Tomatoes, Tomato Juice, Calcium Chloride, Citric Acid.), Red Wine, Grated Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes) Powdered Cellulose (anti-caking Agent), Natamycin), Celery Sticks, Spanish Onions (Onions), Chicken Soup Base (Chicken Meat And Natural Chicken Juices, Maltodextrin, Autolyzed Yeast Extract, Natural Flavors, Salt, Corn Starch, 2% Or Less Of Vegetable Oil (corn And/or Canola Oil), Disodium Inosinate, Dried Chicken Broth, Turmeric And Annatto (color), Potato Starch, Disodium Guanylate, Chicken Fat, Paprika (color), Dried Chicken, Sugar, Spices, Papain, Citric Acid.), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Parsley (Parsley), Thyme (fresh thyme), Chopped Garlic (Garlic), Ground Oregano (Oregano), Crushed Red Pepper (Red Chili Pepper) |
| ALLERGENS: Dairy, Eggs, Gluten, Soybeans, Pork, Alcohol |
The nutrient composition of food may vary due to: genetic, environmental and processing variables; changes in the manufacturer's product formulation; and cooking and preparation techniques. The information UMD Dining provides should be considered as approximations of the nutritional analysis menu items.
